The official FZ1 COOKING THREAD!

[RedSox FZ1]

Originally Posted by Desmo

Dude, there's 1300+ posts in this thread! Don't worry about
adding another. And recipes are always welcome!

I have chicken that's been marinading for 4 days now! Gonna put
it on the Kamado later on. Got my super fancy thermo pen today too. It's cool!

Gonna try going a bit low and slow at first with the chicken, that's
what all the Jamaican recipes seem to recommend. Then after a but
at 250 I'll bump it to 350. Still trying to figure out how to get the skin crisped up.

PS - Recipe copied and saved to my goodle docs recipe file! Thanks!

That's why I usually finish mine on the grill after the oven. I will do it at a fairly high temperature, maybe 425. Gives them some nice sear marks as well as crisping the skin.

And I really want one of those cool thermo pens, can't wait to hear how you like yours.

[Keytickler]

I grilled a salmon filet last evening, marinated first with a store bought salmon rub, oil and lemon juice. The grill was heated to medium (325-350F) direct heat, and I threw a chunk of alder wood on the coals for that nice PNW smoke effect. Cooked skin side down without turning for 12-15 minutes. Delicious!

Keytickler

[Desmo]

Originally Posted by RedSox FZ1

That's why I usually finish mine on the grill after the oven. I will do it at a fairly high temperature, maybe 425. Gives them some nice sear marks as well as crisping the skin.

And I really want one of those cool thermo pens, can't wait to hear how you like yours.

Yah, that's the cool thing with the K. It can be a smoker, oven, and a grill.

When you say 425, is that when you have it in the oven, or is that your grill temp.

[fz'ing in nj]

Originally Posted by Desmo

Dang, just noticed that the recipe called for one QUART of water with a cup of salt. Wow. I always have gone by the 1 GALLON to one cup for brine.

Bummer.

You gonna try it again sometime?

That's just when you're dissolving the salt and sugar and simmering the brine. If you read a little further down you then add it to three more quarts of water. However, that still seems like a little much salt for that ratio. Perhaps because I brined it for 48 hours instead of 24? Also, it probably didn't need any salt in the batter mixture. I'll try it again, but probably won't have the hankering for it for quite a while (not to mention that it's terribly unhealthy and probably something I'd only make once or twice a year).

[RedSox FZ1]

Originally Posted by Desmo

Yah, that's the cool thing with the K. It can be a smoker, oven, and a grill.

When you say 425, is that when you have it in the oven, or is that your grill temp.

Grill temp.

[Desmo]

48 HOURS??? Yikes.

Did that recipe say that? For turkey legs I think the most I ever did was a few of hours. If it's a whole bird then 24 hours or so.

[Desmo]

Originally Posted by RedSox FZ1

Grill temp.

Got it.

Is that with the chicken right over the coals? I'd be worried about
burning the bottom at that high temp.

I will try that tonight. 250 for awhile, then open up the vents and go for 450.

How long do you let them go at 450?

[fz'ing in nj]

Originally Posted by Desmo

48 HOURS??? Yikes.

Did that recipe say that? For turkey legs I think the most I ever did was a few of hours. If it's a whole bird then 24 hours or so.

I'm new to brining so I'll consider it a noob mistake. More does not always equal better.

The recipe certainly has potential though, if for no other reason than the positive ratings it's gotten.

[fz'ing in nj]

Slow cooker recipes.

Some potentially good stuff in there.

[Desmo]

Originally Posted by Keytickler

I grilled a salmon filet last evening, marinated first with a store bought salmon rub, oil and lemon juice. The grill was heated to medium (325-350F) direct heat, and I threw a chunk of alder wood on the coals for that nice PNW smoke effect. Cooked skin side down without turning for 12-15 minutes. Delicious!

Keytickler

Could you infuse smoke in such a short period? I can't recall if I've tried that method. Cooks so damned fast.

[Keytickler]

I wasn't going for smoked salmon, but for the additional flavor addition of the alderwood.

Keytickler

[fz'ing in nj]

Originally Posted by Desmo

Could you infuse smoke in such a short period? I can't recall if I've tried that method. Cooks so damned fast.

Have you ever tried Liquid Smoke?

[Desmo]

Originally Posted by fz'ing in nj

Slow cooker recipes.

Some potentially good stuff in there.

Damn. You know it's high time I got me one of those things. Hell, $13 at Amazon gets you a highly rated one. Perfect size for me too.

http://www.amazon.com/gp/product/ima...4507&s=kitchen

[flbusa]

An alternative method is using a cedar plank.

[Desmo]

Originally Posted by fz'ing in nj

Have you ever tried Liquid Smoke?

Maybe when I was in my 20s and I thought you were supposed to boil ribs and then use liquid smoke in the sauce.

I can't even remember what it's supposed to be used for anymore.
Maybe it would be good in a slow cooker?

[Desmo]

Originally Posted by Keytickler

I wasn't going for smoked salmon, but for the additional flavor addition of the alderwood.

Keytickler

Oh yah, I know that, just wondering if you could get some smokieness in such short time. I'm guessing yes!

An alternative method is using a cedar plank.

Yep. Planked salmon, good stuff! I just can't find cedar planks for a reasonable price. Grocery stores
sell some, but they are stupid expensive.

[RedSox FZ1]

Originally Posted by Desmo

Got it.

Is that with the chicken right over the coals? I'd be worried about
burning the bottom at that high temp.

I will try that tonight. 250 for awhile, then open up the vents and go for 450.

How long do you let them go at 450?

I go no more than 10 mins total. The skin does a good job at protecting the meat from overcooking. And, with the wet marinade instead of the dry, it maintains internal moisture well. The only thing to look out for on the grill is flare-ups. Most of the exterior moisture should have evaporated during the oven cooking process, but still worth hanging around and watching the yard bird closely.

[Desmo]

Went and bought some pecan wood chunks which I've never used before. Got the
fire going and I'm 15 minutes in at 260ish. A single wood chunk is doing just great.

[fz'ing in nj]

Originally Posted by Desmo

Damn. You know it's high time I got me one of those things. Hell, $13 at Amazon gets you a highly rated one. Perfect size for me too.

http://www.amazon.com/gp/product/ima...4507&s=kitchen

Yeah, there's so much you can do with them. Shoot, I picked mine up for $3.00 at a yard sale and it's 15 years old and still works just fine.

[RedSox FZ1]

Soup Nazi’s Mexican Chicken Chili

(Again, not my recipe, but The Soup Nazi’s and I usually either double or triple it.)

1 lb Chicken breast fillets
1 Tablespoon Olive Oil
10 cups water
2 cups chicken stock
½ cup tomato sauce
I potatoe (the e is for Dan Quayle)
1 small onion, diced
1 cup frozen yellow corn
½ carrot, sliced
1 celery stalk, diced
1 cup diced tomatoes
15 oz can of red kidney beans (plus liquid)
¼ cup diced pimento
1 jalapeno, diced
¼ cup chopped Italian parsley
1 clove garlic, minced
1 ½ teaspoon chili powder
1 teaspoon cumin
¼ teaspoon salt
Dash of cayenne
Dash of fresh basil
Dash of fresh oregano
Side for serving: Additional Italian parsley, sour cream

1.) Sauté the chicken breasts in the olive oil in a large pot over medium/high heat. (I usually use a large seafood type stock pot, cast iron, Dutch oven, whatever.) Cook the chicken on both sides until done – about 7-9 minutes per side. Cool the chicken until it can be handled. DO NOT RINSE THE POT!!!!!!

2.) Shred the chicken by hand into bite-sized pieces (I usually just use a fork and shred ‘em.) Place the chicken pieces back into the pot.

3.) Add the remaining ingredients to the pot and turn heat to high. Bring the mixture to a boil, then reduce the heat and simmer for 4-5 hours…YES HOURS!!! Stir mixture often enough so that many of the chicken pieces shred into much smaller bits. In this time the chili should reduce substantially to thicken and darken (less orange, more brown).

4.) Combine some chopped Italian parsley with sour cream and serve on the side if you choose.

The simmer time is key to this recipe. If you don’t let it simmer at least 4 hours it will not taste the same.

Have fun…..it’s worth it.